Stir-Fried Chicken with Snap Peas and Basil

To prepare the chicken, cut each breast lengthwise into ½-inch strips, then cut the strips crosswise into 1-inch pieces. Using both chopped basil (mixed with the cooked chicken) and whole basil leaves (stirred in at the end) provided the full herbal flavor and fragrance we were looking for. Serve with steamed white or brown jasmine rice.

Prepare the chicken

In a medium bowl, stir together the chicken, soy sauce, 1 tablespoon of the fish sauce and ½ teaspoon white pepper. Let sit for 15 minutes, then drain and pat dry with paper towels.

Step 2 of 4

Cook the chicken

1

tablespoon peanut oil

¼

cup chopped fresh basil leaves

2

tablespoons white vinegar

In a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high until just smoking. Add the chicken, distributing it in an even layer. Cook, stirring occasionally, until well browned and cooked through, 5 to 7 minutes. Transfer to a clean bowl, then stir in the chopped basil and vinegar. Set aside.

Add the remaining 2 tablespoons oil to the skillet and heat over medium-high until just smoking. Add the snap peas, scallion whites and chilies. Cook, stirring occasionally, until the peas are lightly browned, about 3 minutes.

Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the sugar. Add the scallion tops and the chicken with the accumulated juices and cook, stirring, until most of the juices have evaporated, about 1 minute.

Step 4 of 4

Plate and serve

2

tablespoons fish sauce

3

cups basil, torn and lightly packed

ground white pepper, to taste

Off heat, add the remaining 2 tablespoons fish sauce and the torn basil. Stir until the basil is wilted. Taste and season with white pepper.